title: Effect of pretreatments and vacuum drying on instant dried pork process optimization.
abstract: Dehydrated meat which can be instantly rehydrated is needed by the industry. This research was aimed to investigate a more economical drying process. Central composite design was applied with three variables: cooking pressure, cooking time, and vacuum drying temperature. The responses were shear force (N), work of shear (N.mm) and % rehydration. The multiple linear regression equation models could predict 91.7, 90.9 and 94.8% of each response, respectively. Cooked pork meat was used for target responses. Its maximum shear force was 43.39±5.42 N, and work of shear was 419.50±64.17 N.mm. Vacuum drying temperature highly affected all responses. Validation of the predicted data was done using two optimum conditions. First condition was cooking pressure of 21.6 lb/in.(2), cooking time of 50 min, and vacuum drying temperature of 95°C. The second condition was cooking pressure of 38.4 lb/in.(2), cooking time of 35 min, and vacuum drying temperature of 100°C. A t-test confirmed that the observed data were not statistically different from the predicted data.
authors.affiliation: Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Paholyothin Rd., Jatuchak, Bangkok 10900, Thailand.
authors.forename: Pattra
authors.initials: P
authors.lastname: Laopoolkit
authors.forename: Prisana
authors.initials: P
authors.lastname: Suwannaporn
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D008461:Meat Products / Q000032:analysis*; D008855:Microscopy, Electron, Scanning; D008954:Models, Biological; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000648:ultrastructure; D010858:Pigmentation; D011312:Pressure; D033081:Shear Strength; D013223:Statistics as Topic; D034421:Sus scrofa; D013696:Temperature; D013997:Time Factors; D014618:Vacuum; D014867:Water / Q000032:analysis
chemical_list: D014867:Water